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High protein and iron, traditional Turkish kebab
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
220
KCAL / 100G
Carbs
2.5g
· 5%
Protein
18.5g
· 34%
Fat
15g
· 61%
Fiber
0.5g
Vitamins
B12
2.1µg · 88% DV
B3
4.2mg · 26% DV
B6
0.35mg · 21% DV
B2
0.18mg · 14% DV
Minerals
Zinc
4mg · 36% DV
Phosphorus
180mg · 26% DV
Selenium
14µg · 25% DV
Sodium
380mg · 17% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
6.2g
MONOUNSATURATED
6.8g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 2.3:1
Below the ideal 4:1 — a good omega balance.
Sear it quickly over medium-high heat and avoid pressing it down while cooking, as this drives out juices. Letting it rest briefly after cooking also helps it stay moist.
Ground-meat kebabs should be cooked through to the centre, with no raw or pink areas remaining. Using a food thermometer to check the internal temperature is the most reliable approach.
Store cooked kebab in an airtight container and eat it within about 3 to 4 days. Raw shaped kebabs should ideally be cooked the same day or within 1 to 2 days.
Yes, both uncooked shaped kebabs and cooked leftovers can be frozen. Freeze in portions in tightly sealed packaging, then thaw in the refrigerator rather than at room temperature.
Beef, lamb, or a blend with some fat usually produces a more tender, flavorful kebab. Very lean mince can turn dry and firm during cooking.
Minced meat kebab is commonly seasoned, shaped around a skewer or into long patties, and grilled with a distinctive kebab-style flavor. Meatballs vary more widely and often include binders such as breadcrumbs, egg, or grated onion.
A traditional simple recipe may not contain either, but commercial products and some homemade recipes use them as binders. People with coeliac disease or wheat allergy should check the ingredient list and consider cross-contact.
A large salad, grilled vegetables, yogurt-based sides, or a bean salad pair well with kebab. These additions bring fibre, volume, and a wider range of nutrients, while lighter sauces can keep the meal less heavy.
A large, fatty kebab meal may feel too heavy before exercise, so a smaller serving with an easy-to-digest side may suit some people better. After training, its protein can contribute to a recovery meal, especially when paired with a carbohydrate-rich food.
No. Kebab made with fresh mince and moderate amounts of added fat can fit into a balanced eating pattern; portion size, cooking method, salt, sauces, and side dishes make the biggest difference.
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Nutrition data compiled from USDA FoodData Central and scientific sources.